Pies & Tarts, Roundups

3 Homemade Pies (Pumpkin, Apple, Pecan Fudge)

3.93 from 13 votes
3 Homemade Pies including Pumpkin Pie, Apple Pie and a decadent Pecan Fudge Pie will give a professional finish to your seasonal desserts.
what's your favorite pie?Pumpkin, Apple or Pecan Fudge? they are all delicious

Hi Bold Bakers!

I have 3 amazing homemade pies for you. A gorgeous traditional Pumpkin Pie. A Homemade Apple Pie with a lovely crust on top. And a decadent Pecan Fudge Pie that will blow your mind. I hope you enjoy!

3 Homemade Pies (Pumpkin, Apple, Pecan Fudge)

3.93 from 13 votes
3 Homemade Pies including Pumpkin Pie, Apple Pie and a decadent Pecan Fudge Pie will give a professional finish to your seasonal desserts.
Author: Gemma Stafford
3 Homemade Pies including Pumpkin Pie, Apple Pie and a decadent Pecan Fudge Pie will give a professional finish to your seasonal desserts.
Author: Gemma Stafford

Ingredients

  • FUDGE PECAN PIE
  • INGREDIENTS
  • 4 Whole Eggs (whisk together)
  • 6 oz chocolate (72%), chopped
  • 1 Cup (8oz) butter
  • 2 Cup (15oz) light brown sugar
  • 6 Tbsp All-purpose flour
  • 2 Tbsp Vanilla
  • 1 Cup (6oz) Toasted pecans
  • 1 x 9” Pie shell (I used deep pie dishes)

Instructions

  • Coarsely chop the chocolate. In a microwaveable bowl or Pyrex gently melt the butter and chocolate together over a Bain Marie until the butter and chocolate has melted.
  • Whisk in the sugar, flour, vanilla and salt.
  • Lastly, whisk in the eggs
  • Pour the fudge filling into the pie shell. Decorate the top with toasted pecans
  • Bake the pie for 1 hour 5 minutes at 350oF (180oC).Take care not to overbake
  • Leave to cool and set. Serve warm with ice cream

 

 

3 Homemade Pies (Pumpkin, Apple, Pecan Fudge)

4.72 from 7 votes
Author: Gemma Stafford
Author: Gemma Stafford

Ingredients

  • APPLE & CRANBERRY PIE
  • INGREDIENTS
  • 3 cooking apples (granny smith or any preferred apples for cooking)
  • 1 cup cranberries (frozen or fresh)
  • 2 teaspoons cornstarch (cornflour)
  • 4 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract (vanilla pod optional)
  • 1 x 9” Pie shell (I used deep pie dishes)

Instructions

  • Peel and chop your apples. Cut into small pieces
  • add in your cranberries, cornstarch, brown sugar and vanilla.
  • Mix well together
  • Pour into your prepared pie dish.
  • Egg wash the rim of the pastry. Top with a layer of pastry. You can get creative and cut out apples or shapes to make a beautiful pie. Egg wash the top of the pastry.
  • Bake at 350oF (180oC) for 45-55 minutes or until golden brown.
  • Enjoy!

 

3 Homemade Pies (Pumpkin, Apple, Pecan Fudge)

4.29 from 7 votes
Author: Gemma Stafford
Author: Gemma Stafford

Ingredients

  • MAPLE PUMPKIN PIE
  • INGREDIENTS
  • 2 eggs
  • 1 Can (15oz) tinned pumpkin puree
  • 1 Cup (8oz ) evaporated milk
  • 1/2 Cup (4oz)sugar
  • 1/2 Cup (4oz) maple syrup
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 x 9” Pie shell. (I used deep pie dishes)

Instructions

  • METHOD
  • In a large bowl, combine the first seven ingredients and whisk until smooth. Line a 9-in. pie with pastry; trim and flute edges. Pour filling into crust.
  • Bake at 425oF (210oC) for 15 minutes. Reduce heat to 350oF (180oC) and bake for 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent over browning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
  • Enjoy!

Watch The Recipe Video!

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Comments & Reviews

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Paige
Guest
Paige
3 years ago

Aloha from Maui Hawaii! I am making the maple pumpkin pie for thanks giving and I am excited to try it! Also I made you scones for my English grandmother and she loved your recipe so much, she said she hasn’t had a scone like that since she was back home. Thank you for sharing.

Kara
Guest
Kara
7 months ago

Can you mix pecans into the fudge or would that mess the pie up?

Danja
Member
Danja
1 year ago

I think the recipe of pumpkin pie is very good, I’m going to make it tomorrow. But I have a question.

I am making your recipe of pumpkin puree right now. And I’m using a muscat pumpkin since I don’t find sugar pumpkin in my store. And the pumpkin doesn’t even taste sweet, it taste like a watermelon without sugar. So the question is, should I double the amount of sugar in the pumpkin pie recipe?

Paige
Guest
Paige
1 year ago

Do you need to blind bake the crust prior to pouring in the filling? Why some recipes call for blind baking?

Stacy
Member
Stacy
1 year ago

How many days can these pies be left at room temperature?

Seline
Member
Seline
1 year ago

Hi, Gemma! The recipe sounds good! I cant wait to try it. Can I substitute the evaporated milk with regular milk and the maple syrup with honey for the maple pumpkin pie? Thanks????

Maryam Nour
Guest
Maryam Nour
1 year ago

hi Gemma, I have a question is it possible to freeze the pie dough for ten minutes rather than placing it in the refrigerator for 30 minutes? I really want to make your apple pie for food tech at school but we have a limited time.
hope u answer soon (before 14th of May) thank you in advance! luv u!

Muna
Guest
Muna
2 years ago

I love your reicpe Gemma
Thanks so much .

Annaowuor
Member
Annaowuor
2 years ago

Please make a grass hopper pie

Michelle
Guest
Michelle
2 years ago

The fudge pie is amazing! It is so incredibly delicious, and everyone loved it, since it was like a mix of pie and brownies. I know you always like to do things big and bold (and I love that about you), but can you make a simple pecan pie? I really would love to know how to make one, and I know I can always trust you to provide me with the best recipes.
-Michelle

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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